Tag Archives: Chicken Recipes

Tandoori Chicken

This tandoori chicken recipe a really simple but yummy chicken dish for when you fancy a curry but can’t really be bothered to make a paste and a sauce and so on and so forth. It’s what you might call a ‘dry curry’ in that it doesn’t have lashings of sauce to go with it, but it’s lighter as a result. Because it is on the drier side, I like to serve it up with some flavourful rice, such as our nutty lemon rice, as well as flatbreads or yoghurt-free wholemeal flatbreads if you’re feeling a bit healthier and maybe even a yoghurt dip just to make it into a tasty meal. It would also be great as part of a barbecue. It’s delicious cold.

If you don’t have very much time to prepare it, you don’t need to bother with the spice toasting and grinding. I think it adds a fresher flavour,  but it’s still tasty if you use pre-ground spices. You can make up the marinade ahead of time and leave the chicken marinating for a day or so if needed. Make your cooking fit around you.

Tandoori isn’t a flavour but rather a style of cooking, and unless you have a tandoor (a type of pot-like, exceedingly hot oven used in Indian cookery) you’re going to have to substitute another source of very hot, intense heat, either by turning your oven as high as it gets, or using a barbecue. There are a number of recipes which suggest using a very hot grill, but I’m not convinced that’s a safe way of cooking chicken with the bone in, so I just used the oven.

If you want this to look more like ‘traditional’ tandoori chicken, with a deep red colour, you’ll need to add some food colouring (or use a ready made tandoori paste) but didn’t do that as it wouldn’t add anything to the flavour and I’d rather eat food that’s the colour it’s supposed to be (unless we’re talking novelty cakes that is!).

Tandoori Chicken

Tandoori Chicken


  • 3-4 garlic gloves
  • Thumb sized piece of fresh ginger
  • 10 cardamom pods (or ground)
  • 2 tsp cumin seeds (or ground)
  • 2 tsp coriander seeds (or ground)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cloves (or ground)
  • Grating of nutmeg (or 1/4 tsp ground)
  • 2 tsp hot chilli powder
  • 1/4 tsp cayenne pepper
  • Good pinch salt
  • 5 tbsp (or around 150g) or low fat (or full fat) yoghurt
  • 2 tsp lemon juice
  • Chicken thighs, thighs and drumsticks or bone in chicken pieces with the skin on


  1. Toast the whole spices, if you're using them, in a small frying pan over a low heat, tossing frequently. Keep an eye on them so they don't burn.
  2. Bash and then remove the seeds from the cardamom pods. Now tip the toasted spices into a pestle and mortar.
  3. Grind them up as finely as you can manage and tip them into a nice big bowl.
  4. Add the other spices and the salt.
  5. Grate the ginger and garlic and add to the bowl and then mix together. Now add the yoghurt and lemon juice and mix everything together.
  6. Add the chicken to the marinade and cover. Allow to marinate for at least an hour or overnight in the fridge if you would prefer.
  7. Take out of the fridge at least half an hour before you cook it - longer if it's winter and it's cold in your kitchen. Ideally it should be at room temperature when it goes in the oven.
  8. Turn the oven up to its highest temperature with the fan on (for us that's 240c). Just be very careful when going in and out of the oven. Once it's nice and hot, put the chicken on a good nonstick tray and slide it into the oven on the top shelf.
  9. It should take around 25 to 30 minutes to cook through with crispy skin. Don't panic if it's blackened when it comes out of the oven - it just adds to the authenticity.
  10. Enjoy with rice and bread and maybe a nice yoghurt dip and some mango chutney, as well as some fresh lemon slices on the side.
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Chicken Satay

I can’t believe it’s taken so long to get this Chicken Satay recipe up here. In fact, I only realised it wasn’t on our blog when I jumped on to check my measurements when I decided to make it the other day, so it was definitely time to get art photographed and posted.

(Warning, this recipe contains peanut butter and coconut milk so check your allergies before you think about making this one).

This one does take a little time to make, so if you’re usually pushed for time when it comes to cooking, you might want to prepare the marinade and get the chicken soaking up that flavour ahead of time. In fact, it would be even tastier if you let the chicken rest in the marinade overnight, just make sure you give it at least half an hour out of the fridge to come up to room temperature. Of course, it’ll take even longer if you decide to make the flatbreads to go with it (but they’re so worth the time) and especially if you cook up some brown rice too – because that takes forever. Seriously.

Anyway, this recipe is for slightly spicy, peanutty chicken skewers. A bit sticky and  little bit crunchy but packed full of flavour, they can be served up with rice, noodles or bread, veg or salad, or you could even make mini ones for a starter or to serve up at a a party. The marinade itself doesn’t take all that long to whip up, but it always seems to take ages for me to trim and cut the chicken thighs, because I’m a bit funny about getting as much fat off them as possible – of course that’s personal preference. Chicken breast will work too but wouldn’t take as much cooking and will quite easily dry out if you cook it for too long. Thighs give you a little more cooking time which also helps to get that crunchy glaze on the marinade.

Let’s dive in!

Chicken Satay

Chicken Satay


  • 1 pack boneless, skinless chicken thighs
  • thumb sized piece fresh root ginger
  • 2 cloves garlic
  • 1 tbsp dark soy sauce
  • 1 tbsp runny honey
  • 1 lime
  • 2 tsp hot curry powder
  • 1/2 tsp chilli powder
  • 2 tbsp crunchy peanut butter
  • 1 tin coconut milk
  • Wooden or metal skewers for cooking on


  1. Grate the ginger and garlic into a bowl.
  2. Add the soy sauce, honey and the juice from the whole lime.
  3. Next, add the curry powder and chilli then the peanut butter.
  4. Add a couple of tablespoons of water to loosen the mixture and make it easier to mix and mix everything together.
  5. Take out 2/3 of the marinade and set it aside in a medium sized saucepan for the sauce. Slice the chicken into strips and add to the bowl with the remaining marinade.
  6. Mix the chicken into the marinade and let the flavours soak in for half an hour or so. If you're using wooden skewers, you should soak them in some water to help to stop the ends burning in the oven.
  7. Add a tin of coconut milk to the rest of the marinade that you set aside in a saucepan and turn it onto a low heat, stir together until heated through and well combined then turn off the heat until just before you're ready to serve.
  8. It's a tasty sauce hot, but if you let it cool it will thicken into a really yummy dip for carrot sticks and so on.
  9. Preheat the oven to 180c, line a large baking tray with tin foil and get your skewers ready. Thread a few pieces of chicken into each skewer in a sort of s shapes that the thin chicken strips will be evenly exposed to the heat of the oven.
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If you like the idea of peanut butter in a savoury dish, why not try our Sticky Peanut Butter Chicken recipe?

Pesto and Bacon Chicken

We all have one of these pesto and bacon chicken recipes don’t we? Or at least some sort of recipe whereby we stuff a chicken breast with something gooey then wrap it in some sort of porky meat.  Delicious when done well; dry and horrible when done poorly (usually when cooking for someone you want to impress).

This recipe uses homemade pesto, although your can buy your own (but seriously, make ours, it’s really easy and very tasty indeed) and smoked streaky bacon, but feel free to riff with unsmoked bacon, non-streaky bacon or even prosciutto or pancetta.  And you may need a couple of cocktail sticks.  Try not to overcook it though because it will turn dry and horrible pretty rapidly.

Scared yet? Let’s begin.

Pesto and Bacon Chicken

Pesto and Bacon Chicken


  • 1 chicken breast per person
  • about 3-4 tbsp fresh pesto
  • 2-3 rashers smoked streaky bacon per person
  • 2 cocktail sticks
  • a little olive oil


  1. Unless you're preparing this several hours ahead, take the chicken breasts and bacon out of the fridge nice an early - an hour before in a cold kitchen won't do you any harm.
  2. Carefully, slice the chicken open along one side, but not all the way to the edges, so you're creating a pocket. When I say 'carefully, I mean don't cur yourself but also look where you're going. If you can get the slice in the chicken to pass through the middle depth wise, you have more chance of an evenly cooked chicken with the filling in the middle. Bear in mind that's it's to be stuffed too, so you need the right balance between having a pocket big enough to without the stuffing falling out everywhere, and actually making enough room to get lots of pesto in there.
  3. Next, spoon in and spread around the pesto.
  4. Stuff it as full as you like, but it's good to have a decent enough layer which will also let you close the pocket up again with relative ease.
  5. Now, grab your bacon. If the rashers are quite wide, cut them in half lengthways, then start to wrap them around the chicken at a slight angle, so that the next slice can join onto the first.
  6. Using cocktail sticks, skewer the chicken in a way that can take in the bacon and close that pocket you've made. 2 -3 cocktail sticks should be enough, but it's a good idea to count them so you can tell whomever you're serving how many they're looking for to avoid any unpleasant surprises!
  7. Preheat the oven to 180c. Heat the oil in a large frying pan on a medium heat and fry the chicken on both sides until the bacon is browning and crispy.
  8. Place on a baking tray in the centre of the oven for around 10 minutes (less if you cook it in the pan for a long, long time) and then check one they're cooked through by sticking a sharp knife into the thickest part of the breast to make sure none of the chicken is translucent. Cooking it through should be easiest if the chicken is an even temperature to start with by being out of the fridge.
  9. Serve with sweet potato wedges or pasta and peas and enjoy!
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If you like pesto, you could also try our Salmon and Broccoli Cous Cous Bowl or Pesto Chicken Quesadilla.

Akis’ Sticky Lemon Chicken

For this week’s recipe tester, we’re all about Akis’ Sticky Lemon Chicken.  If you haven’t come across Akis Petretzikis yet, he has a brilliant YouTube channel which has been given alot of publicity by Jamie Oliver’s Food Tube network. His recipes are pretty simple, and not always authentic, but generally they look pretty tasty, and he’s a joy to watch.  Akis is Greek, which is brilliant for spreading the word about Greek food, and also means he has a rather entertaining accent (particularly when he’s talking about mash (-ed potato). Anyways, we love his channel and jumped on there for some supper inspiration the other day.  I read a few of the recipe titles out to Charles and it was this Sticky Lemon Chicken which he chose.

Whilst this was technically approached in the same way as my stab at Nigel Slater’s Lemon Curd, I actually made quite a few changes to the basic recipe, as the amount of soy sauce Akis used looked to be both far too salty and ridiculously unhealthy, and cutting that down meant we needed to add more honey to balance out the flavours.  Also, we used skinless and boneless chicken thighs instead of breast due to the amount of time the sauce would need to simmer to reduce (and we didn’t want the meat to dry out or become tough), and I also wanted to add some vegetables to make it feel a bit more like a Chinese takeaway.  That said, I would have added a chopped pepper had the idea occurred to me sooner!  The lemon slices look pretty in the finished dish, but they were far too bitter for me to actually eat!  Charles munched his way through all but the very ends seemingly happily – it’s up to you if you fancy trying them!

Akis’ Sticky Lemon Chicken

Akis’ Sticky Lemon Chicken


  • 5-6 chicken thighs
  • 1 tbsp groundnut oil
  • 4 cloves garlic
  • Thumb sized piece ginger
  • 1 onion
  • 1 carrot
  • 2 lemons
  • 80ml or so dark soy sauce
  • 2 tbsp runny honey
  • Basmati or wholegrain rice to serve


  1. Trim the chicken thighs and cut them into reasonably large chunks - large enough that you have to half them to eat them elegantly! Set this aside and wash your chopping board well or grab a new one.
  2. Grate the garlic and ginger, slice the onion, peel and cut the carrot into quarter discs.
  3. Slice the lemons into rounds and get the groundnut oil heating up in a large frying pan or wok.
  4. When the oil is nice and hot, lay the lemon slices flat in the pan and brown them on both sides.
  5. The juice should start to seep out and the edges of the lemon slices should caramelise. Remove these from the pan and set aside.
  6. Turn the heat down a little and then add in the onion and carrot and fry these off until they are well on their way to becoming cooked.
  7. Add the garlic and ginger, being careful not to let either of those burn. Cook out for another 5 to 10 minutes.
  8. Next, you can fry off the chicken. Try to get some decent colour on it by turning the heat back up. You may wish to add a touch more oil if things are starting to stick.
  9. Now get your rice cooking, as it will likely need around 15 minutes to be ready to serve up alongside the main event.
  10. Once the chicken is nicely sealed and coloured, add the vegetables and lemons back into the pan.
  11. Pour in the soy sauce and honey, and mix everything together. The lemons will continue to flavour and add juice to the sauce, so keep tasting it as it reduces down to make sure you're happy with the flavour balance. You may need to add more soy sauce or honey depending on your taste and how sour the lemons are.
  12. Cook for a further 10 minutes until the sauce has reduced to a sticky sort of syrup and the chicken is cooked through. Taste again before serving and gobble it up, feeling virtuous for resisting that takeaway!
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Excitingly, this was made entirely in our new kitchen, and we’re pretty pleased with the natural lighting and backdrop around the hob area.  The splashback was temporary at the time and is now almost finished.  Unfortunately, the finished dish is pretty dark and unappetising looking but it really was delicious!

Why not try some of our Asian inspired recipes, such as our Spicy Peanut Butter Chicken, Mango Prawns or Steak and Soba?  Now I really want stir fried beef….

Chicken and Chorizo Enchiladas

As promised in our easy enchilada sauce recipe post, here’s how to make our homemade chicken and chorizo enchiladas.  Save money, eat a little more healthily and surprise your friends and family with a delicious and fun homemade meal.  I last made this at the end of last month when Charles was out at the local community council meeting and we needed a supper we could eat late, but which could be prepared and kept warm, without getting ruined, if he happened to be running late.  This recipe is perfect for that as it can stay in the oven for around 40 minutes on a low temperature, just remember to turn it back up to 180 for 5 minutes or so before serving.  Incidentally, it also makes it a great informal dinner party dish which you can prepare ahead and leave in the oven while you entertain your guests.  Serve up with sweet potato wedges, tortilla chips, salad or rice as well as plenty of sour cream, guacamole and salsa and you have a great meal which will leave everyone with a smile on their face and belly full of tasty food.

Whilst fajitas are always popular, serving them to guests can be a bit of a mess and a bit of a faff, with everyone building their own.  Enchiladas are a little less messy as they are pre-rolled to be served from the dish, but are also a little more luxurious being smothered in spicy sauce and cheese.  This is a super simple chicken enchilada recipe which can easily be made more impressive by making your own flour tortillas and serving with homemade tortilla chips (although making your own tortilla chips with homemade flour tortillas is probably overkill!).

This recipe will serve two generously, so double up on everything to feed four, and triple to feed six.

Chicken and Chorizo Enchiladas

Chicken and Chorizo Enchiladas


  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small knob ginger
  • 1 tsp tomato puree
  • 1 large red onion
  • 1 red pepper
  • 2 chicken breasts
  • 1 cooking chorizo or half a larger cooking chorizo ring
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • salt and pepper
  • 4 flour or corn tortillas
  • 1 quantity homemade enchilada sauce
  • As much cheddar, mozzarella or Monterey Jack as you care to grate
  • Salsa, guacamole and sour cream to serve


  1. The first thing you'll need to do is get your enchilada sauce on the go, that way you can get let it simmer away and cook out while you're working on everything else. It's essentially just a spiced tomato sauce, so you can of course cheat with this step and buy a tasty tomato sauce or enchilada sauce in a jar - but this way is so easy it wouldn't be worth it! Oh, and preheat the oven to 200c.
  2. Next, set a large frying pan or wok onto a medium to high heat, and add in the olive oil. Finely slice the red onion and add to the pan once it's come up to heat and then grate in the garlic and ginger.
  3. Slice up the pepper and add to the pan.
  4. Cook all of this until the onions have turned transparent and the peppers have started to soften. I like mine to retain a little crunch, and they invariably will do unless you cook them for half an hour or more. Add the tomato puree and stir well. This should be cooked out for 5-10 minutes at a lower heat to help it to lose its metallic taste.
  5. Slice the chorizo into bite-sized chunks and add it to the pan whilst the temperature is still relatively low. This will help the fat to render out gently before the chorizo cooks through. If you fry chorizo on too high a heat it will seal on the outside before cooking through meaning more of the fat will be trapped in. Charles and I have taken to referring to chorizo as a 'seasoning' now, as we like to add it to most dishes we make with chicken or turkey because it adds so much flavour and texture. It;s like amped up bacon!
  6. Slice the chicken into long strips and turn up the heat under the pan to the highest heat. Push the vegetables and chorizo to one side to maximise the pan's surface area for frying off the chicken. The chorizo should have leaked enough paprika-y fat for you to fry in, and if there's a lot you may want to use some kitchen towel to carefully absorb and discard any excess to keep the dish a bit healthier.
  7. Add the chicken strips to the pan, spreading them out with tongs to make sure they have equal access to brown. Add the various spices and salt and pepper before carefully flipping each piece to fry on the other side. Then allow to cook for 5 minutes or so further at a slightly lower heat, mixing the vegetables and chorizo back in with the chicken to make sure it's all hot and cooked through.
  8. Grate as much cheese as you'd like! We like a little sprinkled into each wrap, as well as enough to cover the surface of the wrapped and sauced wraps. Grab a square or rectangular casserole dish that will fit the wraps snugly, and follow the instructions on the wraps to get them warm and flexible enough to wrap up nicely - usually by microwaving for 30 seconds.
  9. Use tongs or a spoon to fill each wrap, trying to split the filling evenly between the number of wraps you're using depending on how many you're feeding. This recipe should let you have two wraps each. Add the filling in a strip just left of centre as pictured so that you can neatly fold and roll your wraps. Add a layer of grated cheese and wrap up. My technique is to tuck the short ends in, fold over the smaller edge and then use this to push the filling back while you roll it over the rest of the wrap.
  10. Place each wrap into the casserole dish with the seam underneath.
  11. Spoon over the enchilada sauce you have been simmering alongside the filling.
  12. Cover with cheese and slide into the oven for 10 to 15 minutes or until the cheese has melted and started to brown.
  13. Sprinkle with some fresh herbs and carefully serve up two wraps per person. And dig in!
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Easy Paprika Chicken Traybake

There are some evenings when you have less time and inclination to throw together a home-cooked meal, but when you still want something satisfying, filling and – most of all – tasty.  This easy paprika chicken traybake is the perfect solution.  A bit of chopping, a bit of grating, a bit of sprinkling, chuck it in a casserole dish and fire it in the oven for 40 minutes and you’re golden.  Your chicken will be too.  This is definitely going to become a staple on the Blunty’s supper table.

Easy Paprika Chicken Traybake

Easy Paprika Chicken Traybake


  • 1 packet chicken thighs and drumsticks
  • 1 large onion or 4-5 shallots
  • 2 beetroot
  • 1-2 sweet potatoes, depending on size
  • 1 red pepper
  • 4 cloves garlic
  • 1 knob ginger
  • zest of half a lemon
  • 2 tbsp smoked paprika (unsmoked paprika will do if it's all you have)
  • 1 tsp ground cumin
  • salt and pepper
  • drizzle olive oil
  • a sprig each of fresh rosemary and thyme (optional but lovely)
  • A few slices of cooked chorizo (also optional but delicious, or if you prefer cooking chorizo you use that instead, just cut it into chunks and add around 20 minutes into the cooking)


  1. Remove the chicken from the fridge and preheat the oven to 200c
  2. Chop the onion, beetroot, sweet potatoes and pepper into chunks or wedges.
  3. Set the peppers aside and add the other vegetables to the casserole dish along with 2 cloves garlic.
  4. Sprinkle on the cumin and fresh herbs, if you're using them, and mix everything around in the dish.
  5. Grate or microplane the remaining garlic and ginger, and rub into the chicken.
  6. Add the paprika, lemon zest, seasoning and olive oil and rub into the chicken.
  7. Set the chicken on top of the vegetables. Pop the whole dish in the oven and leave it alone for around 30 minutes.
  8. At the 30 minute point, remove from the oven, add the pepper chunks and chorizo and slide back into the oven for the remaining 10 minutes.
  9. When it's ready, the sweet potato will be cooked through, the onions will be caramelly and the chicken will have a beautifully crisp skin.
  10. Enjoy! Any leftover chicken will be delicious cold for lunch the next day.
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If you love chicken, but you’ve got a bit more time on your hands, why not try our Coq au Vin recipe?

Summery Chicken Marinade

It’s officially BBQ season in the UK….or so they say….and here at Blunty’s Mill we managed our first (possibly only) BBQ of the year on Saturday night, marking the first meal cooked somewhere near our new house. We’ll get there soon and we’ll give you a tour of our new kitchen as soon as we’re settled.

Homemade BBQ
Before you ask where we got such an accomplished looking BBQ, you should know that Charles made it awhile back and it’s actually pretty genius as BBQs go. No gas to worry about, no faffing about with lids and wheels and very limited cleaning needs. In fact the grill can go straight into the dishwasher once it’s cool.

BBQ Recipes
Anyway, one of the resounding successes of said BBQ was chicken marinated in an impromptu combination of tasty things we had in the temporary kitchen we’re using while we await the completion of the house, and it was rather a success. So much so we’ll be having it again tonight with pasta. Like many BBQ recipes, this one works with all sorts of accompaniments, from salad to rice or chips, so it’s a great one to have in your back pocket. It would also be cracking with salmon or prawns – fresh and lemony with a ginger punch.

Fresh Oregano , Herbs

For two chicken breasts, you will need:

1 tbsp fresh chopped herbs, such as parsley, thyme and oregano or 1 tsp dried parsley and 1/2 tsp dried oregano

2 cloves garlic

2cm squared or so of fresh ginger

Zest of one large untaxed lemon

2 tbsp olive oil

Crack black pepper

Easy Marinade for Chicken

1. Rinse and finely chop the herbs.

Summer Chicken Marinade Recipe
2. Finely chop or grate the ginger (don’t worry we didn’t use THAT much ginger) and garlic and remove the zest from the lemon. A fine grater or microplane is the easiest tool for this job.

How to Marinate Chicken
3. Put the chicken breasts into a sealable plastic container or freezer bag. This reduces washing up and keeps the chicken fresh whilst it’s marinating.

Lemon Chicken Marinade
4. Add the chopped and grated ingredients to the bag or box.

Chicken Recipes for BBQ
5. Pour in the olive oil, add the pepper, and mix everything together well, distributing the various flavourings as evenly as you can between the chicken breasts. If you’re using a freezer bag, you can really massage the marinade into the chicken (from the outside!) without getting your hands dirty.

6. Seal up the bag or box and pop it into the fridge for at least an hour, removing from the fridge around half an hour before you plan to cook it.

Lemon and Garlic Marinade
When we did this one on the BBQ, we butterflied the chicken to reduce its cooking time to make sure it could be cooked through without burning on the outside (we don’t have a photo of the BBQ version because it wasn’t worth looking at by the time we had finished stabbing it all over to make sure it was cooked!) but by controlling the temperature on a frying pan, or by browning and putting in the oven to cook through, you can manage moist, tender, safe to eat chicken without butterflying it.

Easy Chicken Recipes

Spicy Peanut Butter Chicken

I like stir fries. Quite a lot. They’re a great way to, relatively quickly, pack in all the protein and veg you need for a healthy supper, without things tasting too dull. The only problem is that it’s all too easy to get stuck in a rut in terms of the flavours you serve up (in my case, teriyaki, teriyaki, teriyaki) so I thought I’d mix it up a bit this time. And the peanut butter adds extra protein as well as being delicious!

You will need:

1/2 onion

1 carrot

1/2 red pepper

4 or 5 florets of broccoli

4 mushrooms

1 clove garlic

1 2cm piece of ginger

2 tbsp soy sauce

1 tbsp honey

1 tsp crunchy peanut butter

1 tsp sriracha

Dash lime juice

2 tbsp groundnut oil

4 boneless, skinless chicken thighs

how to stir fry vegetables
1. Chop the veg. I like fine slices of onion (dice would just melt away), bite-sized pieces of carrot and pepper, slices of mushroom and teeny tiny broccoli pieces which will steam through in the won’t save messing around with another saucepan.
2. Grate the garlic and ginger into a bowl then add the soy sauce and honey. recipes using peanut butter
3. Add the peanut butter. Stick with the single teaspoon as any more makes it far too creamy. If you want more peanuts, add some peanuts. recipes using sriracha
 4. Add the sriracha and lime juice….chicken recipes
5. ….and mix it all together. 
6. Clean and trim the chicken thighs and cut each into 3 pieces. Then mix into the marinade and allow those to settle while you get on with the veg. quick chicken recipes
 7. Add 1 tbsp of the oil to a wok on a medium heat. Chuck in the onions, carrot, pepper and broccoli and cook until the onions are translucent and the broccoli is tender. 
8. Add the rest of the oil to a frying pan, heat until sizzling then add the chicken. Cook on both sides until glazed and then allow another few minutes to make sure it’s cooked through. Keep turning it to avoid it burning then turn the heat down a little while the middle cooks.chicken thigh recipes
9. Add the mushrooms and any remaining marinade to the vegetables.easy stir fry recipes
10. When the chicken is done, add it to the wok and heat everything through together.

Serve up with your favourite rice or noodles and enjoy the peanutty goodness.

Pesto Chicken Quesadilla

This recipe was a bit of a spur of the moment idea and turned out to be ridiculously delicious. It’s a little bit naughty with the wrap and melted cheese….but everything in moderation….

The pesto is a bit of a departure from the traditional Mexican dish, but hopefully you’ll forgive me once you’ve had a bite. Hot, crispy, melty, cheesey, pesto….yeah just try it…

 pesto chicken quesadilla recipe 
To make one, you will need:

1 tortilla wrap (I used a seeded one for extra flavour and texture)

Grated cheese, I used a couple of handfuls of cheddar

1/2 red pepper

1/2 red onion

1 chicken breast

2 tbsp pesto (I used homemade pesto)

Dash olive oil

A griddle pan 

Serve with salad or vegetables 

how to cook onions and peppers 
  1. Add a little olive oil to a small frying pan. Slice the onion and pepper as you would for fajitas and gently fry this off until the onion is caramelised and the peppers are starting to soften. how to butterfly chicken 
  2. Preheat the oven to 180c. Prepare your chicken – I butterflied mine so that it would cook more quickly and evenly by slicing along the side of the breast (lengthways) as if I were cutting open a roll, then folded the top back so that it was half the depth and double the width, as above. how to make pesto chicken 
  3. Spoon the pesto onto the chicken and spread it out to coat it. Put on a tray in the oven for 10-15 minutes until cooked through.ideas for using up wraps 
  4. Now you can prepare your tortilla. Grate the cheese onto one half of the wrap…quesadilla recipe 
  5. Add the cooked onions and peppers (as if you were making a sandwich)…pesto chicken recipe 
  6. Once the chicken has cooked, slice it up, keeping the pesto on top, and later it onto the peppers, onions and cheese. chicken quesadilla recipe 7. Look how good it looks already!  what is a quesadilla  8. Now fold over the bare side of the wrap  into this sort of giant, flat taco shape, and place your griddle on medium to high heat (not too high as it could burn whilst you’re trying to melt the cheese). If you don’t have a griddle pan, a large frying pan will do the job but you won’t get the “I’m a big show-off” grill lines- no oil necessary; just a dry pan will suffice.how to make quesadillas at home  

9.  When the bottom is starting to brown abs crisp and the cheese is starting to melt, flip it over and repeat on the other side.best ever quesadilla   10. Check the cheese has melted and serve. If you don’t to share or get neat about things, cut it into triangles (like a pizza)…but this was my supper and I wanted  it to look giant!

chicken, pepper and cheese  quesadilla
You know you need this….


Chicken Shawarma

If you love street food, a bit of spice, juicey chicken and crisp salad, this one’s for you. Make it your own with your favourite salad items, a different bread, perhaps, or ditch the yoghurt for a chutney, but this is my favourite way to eat it and my ultimate comfort food.

This is such a satisfying supper, or even a weekend lunch for friends – perfect for putting all the extras in the middle of the table and helping yourselves. It is as delicious texturally as it is flavour-wise, and I know that when I’m in the mood for nothing else, this will do the trick.

chicken shawarma feast for one

You will need (to serve 2):

8 boneless chicken thighs

4 flatbreads, wraps or pitta (I used my own recipe flatbreads which add to the preparation time but make a real difference and can be made ahead of time)

A generous salad, such as lettuce, cucumber, ribbons of carrot, crisp peppers and avocado – something to add crunch and even more texture contrast

3 cloves garlic (or 2 if they’re very large)

Thumbsize piece ginger

1/4 tsp ground turmeric

1/3 tsp paprika

1 tsp ground cumin

2 tsp sumac (a lemony Moroccan spice you can buy in the speciality section of Tesco)

Dash lemon juice

Salt and pepper

Good glug olive oil

For the curried yoghurt (can be replaced by plain yoghurt, chutney or mayonnaise in a pinch):

150ml Greek yoghurt

Dash lemon juice

Pinch salt

3 tsp curry powder

1 tsp ground cumin

1. Prepare the chicken thighs by removing any fat and sinew – it’s easiest to do this with a clean pair of kitchen scissors. 
2. Grate the garlic and ginger into a medium sized bowl. Make the marinade by adding the dried spices, seasoning, lemon juice and olive oil.  how to marinate chicken 3. Add the chicken to the bowl and mix everything together. Add more oil if it’s too dry.  Set aside for as long as you can manage – at least a couple of hours, ideally, but if you’re short on time you can make your salad, yoghurt dip and set the table while the chicken soaks up the flavour. how to griddle chicken thighs

4.  Preheat the oven to 180c and put a griddle (or frying pan if you don’t have a griddle pan) onto a high heat on the hob. When it’s good and hot, place your chicken thighs onto the griddle, 4 at a time so as not to overcrowd the pan. I really enjoy cooking like this – the smell is gorgeous and you get lots of sticky caramelised edges. When one side is starting to catch, flip them over and repeat on the other side, then place on a baking tray for the oven to make sure they are cooked all the way through.

Meanwhile, mix the spices, salt and lemon juice into the yoghurt and that’s that ready for the table.  chicken shawarma recipe   5. Cook for about 20 minutes then remove from the oven. If you’re inexperienced with cooking meat , you may want to cut a piece open to check it’s cooked through. how to use up flatbreads  6. Serve up with the flatbreads, salad and yoghurt dip, and you have yourself the most wonderfully messy DIY sandwich. The flatbreads pictured are homemade (and so easy) but you can use wraps or pitta if you’d prefer something shop-bought. chicken shawarma recipe